Slow Cooker Peach BBQ Country-Style Pork Ribs

By Sprig Originals ✓ · cooked up in Sprig

Boneless country-style pork ribs go straight into the slow cooker with sliced onion, peach preserves and barbecue sauce, then cook down all day into fall-apart pork in a sticky sweet-tangy sauce. No searing, no basting, no babysitting — just pile it on rolls or serve with mashed potatoes and slaw.

Ingredients

• 3 lb boneless country-style pork ribs
• 1 large yellow onion, sliced
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

• 3/4 cup peach preserves
• 3/4 cup barbecue sauce
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Instructions

1. Scatter the sliced onion over the bottom of a 6-quart slow cooker. Pat the pork ribs dry, toss them with the smoked paprika, garlic powder, salt and pepper right in the bowl or on the cutting board, and lay them on top of the onions in a single overlapping layer.
2. In a measuring cup, stir together the peach preserves, barbecue sauce, cider vinegar and Dijon mustard, then pour evenly over the pork. Do not stir the pot.
3. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, without lifting the lid, until the pork shreds easily with a fork (internal temperature around 200°F).
4. Lift the pork onto a platter or shallow bowl and tent with foil. Skim the fat from the surface of the sauce with a spoon, then set the cooker to HIGH and leave the lid off for 20 to 25 minutes, stirring once or twice, until the sauce thickens enough to coat a spoon.
5. Return the pork to the cooker and turn it gently in the sauce, breaking the pieces into large chunks. Serve over mashed potatoes, rice or soft rolls, with extra sauce spooned over the top.

Chef's tips

Nutrition (per serving, estimated)

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